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+ servings
recipe image of close up top down mise en place shot of fresh chicken breast banana peppers heavy cream butter onion garlic salt pepper paprika cumin thyme oregano flour olive oil cheese sour cream mushrooms bell peppers chicken broth Worcestershire sauce lemon juice and fresh herbs arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Creamy Banana Pepper Chicken Skillet

A quick and easy weeknight dinner featuring creamy banana pepper chicken in one skillet.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450

Ingredients
  

Chicken
  • 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
Aromatics
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 cup pickled banana peppers drained and chopped
Sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth low sodium preferred
Spices
  • 1 teaspoon paprika
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • to taste salt and black pepper
  • 1 tablespoon all-purpose flour optional
Garnish
  • 1 tablespoon parsley or chives fresh

Equipment

  • Large skillet,
  • Mixing bowl
  • Wooden spoon

Method
 

Season the chicken
  1. Heat skillet over medium-high heat. Add butter, sear chicken until golden brown. Remove and set aside.
  2. Reduce heat to medium. Add butter, cook onion until soft. Add garlic, cook until fragrant.
  3. Stir in banana peppers, cook for 1 minute.
  4. Pour in cream and broth. If using flour, whisk into cream before adding. Simmer until thickened.
  5. Add chicken back to skillet, simmer covered for 8-10 minutes.
  6. Remove from heat, let rest 2 minutes. Garnish with parsley or chives. Serve with rice or bread.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25g

Notes

This recipe is naturally low carb. Use flour only if desired.
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